In addition to lotus leaf rice and lotus leaf-wrapped fish, lotus leaf delicacies also include lotus leaf double pigeons, lotus leaf steamed chicken, lotus bath phoenix, frost-beaten lotus, lotus-flavored caged duck, and lotus-flavored white rice. Fish, lotus leaf tea, etc.
Liu Zongyuan, a litterateur of the Tang Dynasty, once wrote a poem in his poem "Liuzhou Cave Min": "Green pouches and rice come in while the market is in ruins". This "green purse rice" is still a traditional famous food in Guangzhou and Fuzhou teahouses and restaurants.
In "The Legend of the Condor Heroes", everyone will remember the beggar's chicken enjoyed by Hong Qigong. The mud about an inch thick was carefully broken open, and inside was the beggar's chicken wrapped in lotus leaves. Open the lotus leaf and you will see a tender white, crispy and pleasant beggar's chicken.
These are scattered in the notes of old literati.
Many people think that steaming fish is very simple. They just need to steam it in a pot and add seasonings. In fact, this is not the case. Ninety percent of people don’t know how to make delicious steamed fish, so they still have to do it here. Just a few simple steps and a lot of effort.
Steamed fish soy sauce is a kind of soy sauce usually used for steaming fish. It is also a kind of soy sauce, but the color is lighter than soy sauce. Generally, soybeans are used as the main raw material, and water is added. After being made into koji and fermented, salt also has a very good seasoning effect.
When making steamed fish, should the soy sauce be added first or last? Why do some methods of steaming fish produce tender meat, while others produce hard meat? Adding steamed fish with soy sauce in this way will make it fresh. This is a secret recipe kept secret by chefs. Friends who like to eat fish must not miss it.
Recipe: Steamed fish with lotus leaves
Ingredients: 1 sea bass, 1 dried lotus leaf, 30 grams of lotus seeds
Seasoning: 2 grams of salt, 1 green onion Section, 3 slices of ginger, 10 grams of cooking wine, 15 grams of soy sauce for steamed fish, 10 grams of oyster sauce, a little sesame oil
Method: 1. Soak lotus seeds for 12 hours. The soaking time shall be based on the soaking of lotus seeds. Be sure to Soak thoroughly, you can soak it the night before
2. Soak the dried lotus leaves in heated water for 20 minutes
3. Kill and wash the sea bass, cut it diagonally a few times, and add cooking wine , salt, and marinate for 15 minutes
4. Put the onion and ginger into the belly of the marinated seabass, embed the lotus seeds in the cut area, and wrap well
5. Steam the fish with soy sauce Oil and oyster sauce, put into a small bowl
6. Add water to the pot, add the wrapped fish and seasonings, and steam for about 15 minutes. Because of the lotus leaves, the steaming time will be a few minutes longer. , if the lotus leaves are not wrapped, the time will be about 8 minutes, the time depends on the size of the fish
7. Take out the steamed fish, remove the lotus leaves, pour out the soup, put it on a plate, and arrange Serve with shredded green onions
8. Pour in the sauce and hot oil
To summarize, cooking techniques:
1. Add the prepared sauce Put it in a small bowl and steam it together with the fish. After the fish comes out of the pot, pour this seasoning on the fish. Compared with the raw sauce, this kind of sauce is less astringent and the fish tastes warmer, more fragrant and softer.
2. Take the fish out of the pot, pour out the soup from the steamed fish, and then pour in the prepared steamed fish soy sauce
3. Steaming time is 15 About 8 minutes. Because the lotus leaves are wrapped, the steaming time is a few minutes longer. If the lotus leaves are not wrapped, the steaming time will be about 8 minutes. The time depends on the size of the fish.